Waitrose and Partners
Lamb & feta flatbreads

Lamb & feta flatbreads

We’ve used Cooks’ Ingredients Mediterranean Seasoning to boost the flavour, but baharat or zaatar would work just as well if that’s what you’ve got. No lamb? Use any cooked meat you have to hand; it will still be delicious. 

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  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

Ingredients

  • 150g leftover roast potatoes, cut or torn into bitesized chunks
  • 200g leftover roast lamb, cut or torn into bitesized chunks
  • 1 tbsp olive oil
  • 3 tsp Cooks' Ingredients Mediterranean Seasoning
  • 1 shallot, finely sliced
  • 1 tbsp red wine vinegar
  • 2 flatbreads (or wraps or pittas)
  • 2 tbsp natural yogurt (or soured cream or crème fraîche)
  • 2 handfuls salad leaves
  • 40g feta, crumbled

Method

  1. Preheat the oven to 200°C, gas mark 6. In a roasting tin, combine the potatoes, lamb, oil and Mediterranean seasoning. Season (if necessary) and roast for 10-15 minutes until piping hot and golden.

  2. Meanwhile, in a small bowl, combine the shallot, vinegar and a pinch of salt; set aside. Wrap the flatbreads in foil and add to the oven for the final 5 minutes of cooking time. To serve, spread each flatbread with yogurt, then add a handful of salad leaves (whatever you have to hand). Scatter over the lamb and potatoes, then sprinkle over the feta and quick-pickled shallots.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,909kJ/ 694kcals

Fat

29g

Saturated Fat

9.1g

Carbohydrates

56g

Sugars

7.8g

Fibre

8.8g

Protein

48g

Salt

1.8g

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